Quick Breads and Biscuits

Make easy Baked Tortilla Bowls with an upside-down muffin tin. Pop them in the oven for a delicious edible container for various taco salads or meat mixtures.

The flakiest homemade biscuits ever!!! Glazed with honey-butter. The secret ingredient is whey drained from yogurt (you can also use buttermilk).

When this cornbread is on the table, it’s the only thing I want to eat. It’s loaded with fresh corn, Cheddar, sour cream and sweet jalapeño peppers. Butter on the top and the bottom make the best crust and keep the inside moist, too.

A satisfying and tasty replacement for traditional buttermilk biscuits; Cheddar cheese adds flavor, yogurt and almond flour add protein, and no wheat flour is used, which means these drop biscuits are low-carb, grain-free, gluten-free, sugar-free, and high-flavor.

Check out this recipe for easy-to-assemble blackberry scones you can bake straight out of the freezer. Finish with a drizzle of blackberry icing and watch them fly off the plate.

A flavorful, fried, ball of seasoned cornbread traditionally served with fried seafood.

Use Greek yogurt along with poppy seeds and lemon to make these flaky scones, perfect to freeze ahead and bake in the morning.

Here is my version of Strawberry, Balsamic and Goat Cheese Muffins similar to those sold at Central Market.

Baked and glazed strawberry cake donuts–perfect for Valentine’s Day.

Childhood favorite, powdered sugar donuts, recreated with a healthier profile using white whole wheat flour, yogurt and baked instead of fried.